I have a serious SWEET TOOTH, and one of my favorite things to do all fall and winter long is bake cookies...which is not good for the waist line, but they are just SO GOOD. You know a cookie is good when you find it in several places. Well, one of my own favorite fall cookies are Soft Molasses Spice Cookies. I stumbled upon these cookies originally in one of my Cookie Recipe books titled, "The Great American Cookie Cookbook" and again this morning on the TLC website. My own recommendation...3 or 4 of these cookies on a crisp fall day with a cup of hot mulled cider are the PERFECT TREAT. Give them a try and let me know what you think.YIELD Makes about 3 dozen cookies
INGREDIENTS
2‑1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup plus 2 tablespoons butter, softened, divided
1/2 cup packed dark brown sugar
1 egg
1/2 cup molasses
1‑1/4 teaspoons vanilla, divided
1/4 cup plus 2 to 3 tablespoons milk, divided
3/4 cup raisins (optional)
2 cups powdered sugar
PREPARATION:
Preheat oven to 350°F. Grease cookie sheets. Combine flour, baking soda, cinnamon, ginger, nutmeg, salt and cloves in medium bowl.
Beat 1/2 cup butter in large bowl with electric mixer at medium speed until smooth and creamy. Gradually beat in brown sugar until blended; increase speed to high and beat until light and fluffy. Beat in egg until fluffy. Beat in molasses and 1 teaspoon vanilla until smooth. Beat in flour mixture at low speed alternately with 1/4 cup milk until blended. Stir in raisins, if desired.
Drop rounded tablespoonfuls of dough about 1-1/2 inches apart onto prepared cookie sheets. Bake 12 minutes or until set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.
For icing, melt remaining 2 tablespoons butter in small saucepan over medium-low heat. Remove from heat; add powdered sugar and stir until blended. Add remaining 2 tablespoons milk and 1/4 teaspoon vanilla; stir until smooth. If icing is too thick, add milk, 1 teaspoon at a time, until desired consistency.
Spread icing over tops of cookies. Let stand 15 minutes or until icing is set. Store in airtight container.
Beat 1/2 cup butter in large bowl with electric mixer at medium speed until smooth and creamy. Gradually beat in brown sugar until blended; increase speed to high and beat until light and fluffy. Beat in egg until fluffy. Beat in molasses and 1 teaspoon vanilla until smooth. Beat in flour mixture at low speed alternately with 1/4 cup milk until blended. Stir in raisins, if desired.
Drop rounded tablespoonfuls of dough about 1-1/2 inches apart onto prepared cookie sheets. Bake 12 minutes or until set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.
For icing, melt remaining 2 tablespoons butter in small saucepan over medium-low heat. Remove from heat; add powdered sugar and stir until blended. Add remaining 2 tablespoons milk and 1/4 teaspoon vanilla; stir until smooth. If icing is too thick, add milk, 1 teaspoon at a time, until desired consistency.
Spread icing over tops of cookies. Let stand 15 minutes or until icing is set. Store in airtight container.
